Can I make Summer Chopped Tomato Peach Salad ahead of time?

Yes, you can prepare components of the Summer Chopped Tomato Peach Salad ahead of time. Chop the vegetables, slice the peaches, and mix the vinaigrette in advance. However, store everything separately and toss the salad just before serving to keep it fresh and crisp.

What type of peaches work best for Summer Chopped Tomato Peach Salad?

Ripe, fresh peaches are ideal for a Summer Chopped Tomato Peach Salad . Look for peaches that are slightly soft with a sweet aroma. Avoid overly firm or mushy peaches, as they won’t provide the perfect texture balance.

How do I store leftovers of Summer Chopped Tomato Peach Salad?

Store leftover Summer Chopped Tomato Peach Salad in an airtight container in the refrigerator for up to one day. Keep in mind that the greens may wilt once dressed. For best results, store the dressing separately if you anticipate leftovers.

Can I make a vegetarian version of Summer Chopped Tomato Peach Salad?

Absolutely. To make a vegetarian Summer Chopped Tomato Peach Salad , simply omit the deli meats and replace them with plant-based proteins like chickpeas, white beans, or grilled tofu. The salad will still be flavorful, filling, and well-balanced.

Summer Chopped Tomato Peach Salad Easy Recipe

Name: Summer Chopped Tomato Peach Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cherry tomatoes, halved; 3 medium peaches, sliced into wedges; 1 large head romaine lettuce, shredded; 1 small head radicchio, shredded; 2 medium zucchini, thinly sliced; 1/2 cup kalamata olives, pitted and chopped; 1 cup fresh basil leaves; 1 cup mini mozzarella balls; 1 cup feta cheese, crumbled; 6 oz spicy salami, chopped; 3 oz pepperoni, chopped; 1/2 cup extra virgin olive oil; 2 tbsp lemon juice; 1 tbsp fig preserves or 2 tsp honey; 1 small shallot, grated; 1 garlic clove, grated; 1/2 cup fresh basil, chopped; 2 tbsp fresh thyme leaves; 1/2 tsp chili flakes; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups sourdough bread, cubed; 2 tbsp butter; 2 oz prosciutto

Description

This Summer Chopped Tomato Peach Salad is a fresh, vibrant dish made with juicy peaches, ripe tomatoes, crisp greens, savory meats, and creamy cheeses, all tossed in a flavorful basil vinaigrette. Perfect for warm weather, it delivers a delicious balance of sweet, tangy, and savory flavors.

Ingredients

Scale

2 cups cherry tomatoes, halved
3 medium peaches, sliced into wedges
1 large head romaine lettuce, shredded
1 small head radicchio, shredded
2 medium zucchini, thinly sliced
1/2 cup kalamata olives, pitted and chopped
1 cup fresh basil leaves
1 cup mini mozzarella balls
1 cup feta cheese, crumbled
6 oz spicy salami, chopped
3 oz pepperoni, chopped
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp fig preserves or 2 tsp honey
1 small shallot, grated
1 garlic clove, grated
1/2 cup fresh basil, chopped
2 tbsp fresh thyme leaves
1/2 tsp chili flakes
1/2 tsp salt
1/4 tsp black pepper
2 cups sourdough bread, cubed
2 tbsp butter
2 oz prosciutto

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Instructions

Prepare the vinaigrette by combining olive oil, lemon juice, fig preserves or honey, grated shallot, garlic, chopped basil, thyme, salt, pepper, and chili flakes in a bowl or jar. Mix well until fully combined.
Wash and prepare all vegetables and fruits. Slice the cherry tomatoes, peaches, and zucchini, and shred the lettuce and radicchio.
Chop the salami and pepperoni into bite-sized pieces.
In a large salad bowl, combine lettuce, radicchio, tomatoes, peaches, zucchini, olives, basil leaves, mozzarella, feta, and meats.
Pour the vinaigrette over the salad just before serving and toss gently to coat evenly.
Preheat the oven to 400°F (200°C). Place sourdough bread cubes, butter, and prosciutto on a baking sheet.
Bake for 10–15 minutes until golden and crispy, then crumble or pulse into coarse crumbs.
Sprinkle the crispy breadcrumbs over the salad and garnish with extra herbs before serving.

Notes

Use ripe, in-season peaches for the best sweetness and flavor.
Keep the dressing separate until ready to serve to prevent soggy greens.
Chop ingredients evenly for balanced bites.
Substitute nectarines or mango if peaches are unavailable.
Make it vegetarian by omitting meats and adding chickpeas or tofu.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Salad
Method: Tossed and Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 488 kcal
Sugar: 9 g
Sodium: 780 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 35 mg